- Look back at pictures from 2010
- Psst! Chanel's new polish shades are $5 cheaper here
- The hottest make-out pics from 2010 TV
- Your favorite home accessory store of 2010
- The New Year's Eve bag to have!
- What's your gym's biggest shortcoming?
- Everything you need to know about champagne
- The power of a handwritten note
- Don't text while you drive, use these tips instead
- The best kid trends of the year
- Do your cats enjoy the snow?
- Your hottest of the hot celebrities
Posts for December 29th 2010
1 small sugar cube
Several dashes of orange or Angostura bitters
Chilled dry champagne
3/4 ounce Armagnac or Cognac, optional
Twist of lemon or orange zest, for garnish
- Place the sugar cube in the bottom of a champagne flute glass and sprinkle the bitters on top.
- Fill the glass with champagne and float the Armagnac or Cognac on top, if using. Garnish with the twist and enjoy!
Makes 1 drink.
- Drinks, Cocktails
- North American
I recommend serving something special that must be made in advance — something like this triple chocolate cheesecake. It's rich, it's decadent, and it can be made up to two days ahead! Interested in the uncomplicated recipe? Keep reading.
8 ounces young soft pecorino cheese (it should be less than 3 years of age), diced into cubes
3 tablespoons hazelnuts, chopped and toasted
1 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves, chopped
Honey, for drizzling
Toasted bread, crostini, or crackers for serving
- Preheat the oven to 375 degrees F.
- In a large bowl, toss the cheese with the nuts, red pepper flakes, and thyme leaves. Transfer the mixture to an oven-safe serving dish.
- Bake for 12-15 minute until the cheese is melted and bubbling and just starting to brown.
- Remove from the oven and drizzle with 1-2 tablespoons of honey. Serve with the bread, crostini, or crackers immediately.
- Appetizers, Dips
Wondering what bubbly to enjoy on Friday when you ring in 2011? Then watch our video that has several delicious suggestions! We asked Jeff Porter, the wine director at Nancy Silverton and Mario Batali's restaurant, Osteria Mozza in Los Angeles, to share his picks for spectacular sparklers. To find out what they are, check out the video.
What do you think of the news? Do you read nutrition labels?